Steaming Chinese Buns: How Long Should You Cook Them?

Chinese steamed buns are a delicious dim sum that can be made with or without meat filling. The dough is soft, fluffy, and slightly chewy, with a barely sweetened taste that pairs well with savoury or sweet fillings. The cooking time for Chinese steamed buns varies depending on the recipe and the number of buns being cooked, but it typically ranges from 8 to 20 minutes. Some recipes also include a proofing or rising time for the dough, which can add a few hours to the total preparation time.

How to make the dough

To make the dough for Chinese steamed buns, you will need the following ingredients:

• All-purpose flour
• Instant yeast
• Sugar (optional)
• Water or milk
• Vegetable oil
• Baking powder

The first step is to add the sugar and yeast to the water. Stir well and set aside for 5 minutes. If you do not want to add sugar, skip this step. It is important to use chilled water if your room temperature is higher than 18°C, as the key to the single-proofing method is to prevent activating the yeast before shaping the dough.

Next, add the liquid to the flour in a stand mixer bowl. If you plan to hand-knead, pour the liquid with yeast slowly into the bowl with the flour and stir with a chopstick.

Knead the mixture for 1 minute at slow speed, then add the oil. Continue kneading for at least 10 minutes at slow speed until the dough is super smooth, elastic, and whiter in colour. It is recommended to use a stand mixer for single-proofing dough, as the warmth from your hands can raise the temperature of the dough, leading to premature fermentation and a failure to achieve a smooth surface.

If you do not have a stand mixer, you can wear a plastic wrapper to prevent the temperature from passing through the dough.

Once the dough is ready, dust the operating board to avoid stickiness, then shape the dough into a smooth ball. Knead for around 1 minute. Shape the dough into a long log, trying to make it as even as possible. Remove the two ends, then use a sharp knife to cut the log into smaller pieces (around 2 cm wide).

Divide the dough into 7-8 portions. Knead each piece for several minutes until the surface becomes super smooth. Then, shape it into a round shape.

How to shape the buns

Firstly, cut the dough into 7-8 portions. You can also cut the dough into 4 pieces and then cut each piece into 3 pieces, so you have 12 pieces in total.

Then, knead each piece for several minutes until the surface becomes super smooth.

Next, shape each piece into a round ball. To do this, form the dough into balls by pinching the loose ends into the base until taut and round. Then, roll the dough on the table using your hand shaped like a dome, lightly pressing the dough so it forms a round ball.

Place the dough balls on a large plate and cover them with plastic wrap to prevent them from drying out.

Now, place the dough balls pinched side down onto a clean work surface. Using a rolling pin, roll each ball into a 1/4"-thick oval that is twice as long as it is wide.

Brush the top of the dough oval with a thin layer of oil, fold the oval in half, and place it on a piece of parchment paper.

Finally, place the shaped buns in a steamer basket, leaving at least 1" between the buns. Cover and let rise for another 15-30 minutes before cooking, or until the size is 1.5 times bigger.

How to fill the buns

Now for the fun part: filling your steamed buns!

First, prepare your filling of choice. You can go for a meat and vegetable filling, or a sweet bean paste filling. If you're going for meat, it's best to use meat that is half fat and half flesh for the most tender filling. A tasty filling is made by mixing green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat and water, then chill in the freezer for 2 hours or in the refrigerator overnight to firm up and blend the flavours.

Now, it's time to shape your dough into balls. Roll each ball out into a circle, similar to a Won-Ton wrapper. Place 1 tablespoon of your chosen filling in the centre of each circle. Then, wrap the dough around the filling and place the buns, seams down, onto wax paper squares. Leave the buns to stand until doubled in size, about 30 minutes.

If you want to get creative with your bun shapes, you can try the knife-cutting method. Shape the dough into a smooth ball and knead for around 1 minute. Then, form it into a long log, trying to make it as even as possible. Remove the two ends, and use a sharp knife to cut the log into smaller pieces, about 2 cm wide. Keep the original shape as much as possible.

Now, you're ready to start steaming! Place the buns on a lined steamer and cover with the lid. It's important to use high fire at first and then lower the fire after you see vapour coming out from the lid. Steam for 13 to 15 minutes.

And there you have it—delicious, fluffy steamed buns with a tasty filling!

How to steam the buns

Step 1: Prepare the steamer

First, you will need to prepare your steamer. You can use a metal steamer basket that fits inside a deep pot, or a traditional bamboo steamer. If you are using a bamboo steamer, there is no need to line the lid with a cloth as bamboo absorbs liquid. However, if you are using a metal steamer, it is recommended to line the lid with a cloth to prevent condensation from dripping onto the buns.

Step 2: Prepare the buns for steaming

Place your buns on squares of parchment paper before setting them inside your steamer. They will double in size during proofing and cooking, so make sure there is at least 2 inches of space between each bun.

Step 3: Adjust the bun's texture to your liking

To develop a shiny, chewy skin on your bun, let the buns proof uncovered. For a fluffier bun, let the dough proof for about 1 hour. For a chewier, denser bun, shorten the proof time to about 30 minutes.

Step 4: Start the steaming process with cold water

Fill your pot with about 2 cups of cold water, ensuring that the surface of the water has at least 2 inches of clearance from the bottom of the steamer basket. Cover your steamer, then turn the heat to medium-high. Once the water is up to a boil, lower the heat to medium-low.

Step 5: Steam the buns

Steam the buns for 10-15 minutes. Turn off the heat and keep the lid on for another 3-to-5 minutes before removing. Uncovering right away will shock the buns and cause them to shrink and wrinkle.

Step 6: Reheat and store the buns

These buns can be kept in the fridge for up to 3 days or frozen in an airtight container once cool for longer storage. To reheat, you can either re-steam in a steamer basket or microwave them alongside a separate bowl of hot water to simulate a steam environment.

How to store the buns

Once your Chinese steamed buns are cooked, it's important to let them cool before storing them.

If you've made a large batch and can't eat them all, it's best to steam the buns and then refrigerate or freeze them after they've cooled. They can be kept in the fridge for up to 4 days or frozen for up to 1 month.

To reheat refrigerated buns, place them on a plate and cover with a layer of damp paper towels, then heat them in the microwave or a steamer. For frozen buns, place them directly into a steamer without thawing and steam until heated through. If you're using a microwave, you should thaw the buns first.

Frequently asked questions